Everything Green Salad 

INGREDIENTS

  • 1 medium iceberg lettuce shredded

  • 1 punnet grape tomatoes halved

  • 1 telegraph cucumber sliced thinly 

  • 1 tin artichokes in water, quartered

  • 1 tin heart of palms sliced

  • 120g blanched fresh baby corns

  • 120g blanched French beans 

  • 120g blanched snow peas

  • 2 bunches of asparagus blanched and chopped 

  • 1/4 cup roasted flaked almonds

    Dressing

  • 3/4 cup evoo

  • 1/3 cup vinegar

  • 2 tsps mustard powder

  • 2 tsp sugar 

  • 1/4 tsp maldon salt

  • Pepper to taste

METHOD

  1. Place shredded lettuce in a large bowl. 

  2. Chop cucumbers and tomatoes and place on top of lettuce. 

  3. Blanch asparagus, snow peas, green beans and fresh corn. Chop and add to salad. 

  4. Drain artichokes and heart of palms. Quarter artichokes and slice heart of palms and then throw into salad. 

  5. Roast flaked almonds and sprinkle generously over top of salad. 

  6. Blend dressing ingredients to combine well. 

  7. Dress salad.

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner